Mixed Fruity Apple Diabetic Cake
Delight your taste buds with this wholesome and guilt-free Mixed Fruity Apple Diabetic Cake, a perfect dessert or snack for those seeking a naturally sweet, low-sugar treat. This moist and flavorful cake is infused with the warmth of cinnamon and nutmeg, while grated apple, dried cranberries, and chopped walnuts add a medley of textures and fruity bursts in every bite. Sweetened with stevia and unsweetened applesauce, it’s specially crafted to cater to diabetic and health-conscious individuals without compromising on flavor. The recipe is easy to prepare, taking just an hour from start to finish, and yields eight satisfying servings. Serve it as a luscious accompaniment to tea or coffee, or enjoy it as a light, nutritious snack. Whether you’re baking for dietary needs or simply craving a naturally sweet indulgence, this diabetic-friendly apple cake is a must-try for your recipe collection!
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Recipe Information
Ingredients
- 200 grams All-purpose flour
- 1.5 teaspoons Baking powder
- 1 teaspoon Ground cinnamon
- 0.25 teaspoon Ground nutmeg
- 0.25 teaspoon Salt
- 120 grams Unsweetened applesauce
- 2 large Eggs
- 1 teaspoon Vanilla extract
- 150 grams Grated apple (peeled and cored)
- 50 grams Chopped walnuts
- 50 grams Dried cranberries (unsweetened)
- 1 teaspoon Stevia powder
- 60 milliliters Low-fat milk
Instructions
Preheat your oven to 180°C (350°F) and line a 9-inch (22 cm) round cake pan with parchment paper. Lightly grease the sides of the pan with a small amount of oil or cooking spray.
In a large mixing bowl, sift together the all-purpose flour, baking powder, ground cinnamon, ground nutmeg, and salt. Set aside.
In another mixing bowl, whisk together the unsweetened applesauce, eggs, vanilla extract, and stevia powder until well combined and frothy.
Gradually add the wet mixture into the bowl with dry ingredients, mixing gently with a spatula or wooden spoon until just combined. Avoid overmixing.
Fold in the grated apple, chopped walnuts, and dried cranberries evenly into the batter.
Slowly pour the milk into the batter and gently mix to ensure the batter is smooth and well-hydrated.
Pour the batter into the prepared cake pan and smooth the surface with a spatula.
Bake the cake in the preheated oven for about 35-40 minutes or until a toothpick inserted into the center of the cake comes out clean.
Remove the cake from the oven and allow it to cool in the pan for 10 minutes. Then, carefully transfer it onto a wire rack to cool completely.
Once cooled, slice the cake into 8 pieces and serve. This cake is best enjoyed fresh and can be stored in an airtight container for up to 3 days.
Nutrition Facts
Calories |
1555 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.3 g | 61% | |
| Saturated Fat | 7.3 g | 36% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 377 mg | 126% | |
| Sodium | 1446 mg | 63% | |
| Total Carbohydrate | 248.9 g | 91% | |
| Dietary Fiber | 19.0 g | 68% | |
| Total Sugars | 68.9 g | ||
| Protein | 44.5 g | 89% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 239 mg | 18% | |
| Iron | 13.3 mg | 74% | |
| Potassium | 857 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
